CHOCOLATE TART WITH CASHEW CRUST

This gem of a dessert comes from my cookbook Indian Flavor Every Day. The Indian elements are cashews and Kerala garam masala—a wonderfully fragrant spice blend that you can easily make at home. It’s delicious, easy, and gorgeous.

Serves 6

Ingredients

For the Kerala Garam Masala in this recipe, combine the following:

¼ teaspoon of each ground spice: cinnamon, clove, cardamom, star anise, fennel; plus 1/8 teaspoon ground nutmeg

CRUST

½ cup (75g) unsalted roasted cashews

¼ cup (50g) sugar

1 cup (140g) all-purpose flour, plus more for dusting

½ teaspoon fine sea salt

1 teaspoon Kerala Garam Masala (see above)

7 tablespoons (105g) unsalted butter, cut into chunks, at room temperature

FILLING

3 tablespoons (45g) unsalted butter, cut into ½-inch cubes

½ cup (100g) sugar

¼ cup (25g) best-quality cocoa powder

1 cup heavy cream

¼ teaspoon Kerala Garam Masala (see above)

½ teaspoon vanilla extract

1 large egg, lightly beaten

GARNISH (OPTIONAL)

1 cup heavy cream

1 teaspoon sugar

Fresh raspberries

Notes

. You will need a 9½-inch fluted tart pan with a removable bottom, or a 9-inch pie pan.
. The pastry must be hot and the filling must be warm when you combine them, so bake the pastry and make the filling simultaneously.

Preparation

Step 1
Preheat the oven to 350°F. Combine the Kerala Garam Masala.

Step 2
Make the crust: Finely grind the cashews and sugar in a food processor. Add the flour, salt, and garam masala and process for 5 seconds. Add the butter and pulse until well blended. It’s a soft dough and won’t adhere in one ball, but don’t worry.

Step 3
Using your flour-dusted fingers, press the dough into a 9½-inch fluted tart pan with a removable bottom in an even layer across the bottom and up the sides. Don’t be concerned if it isn’t perfectly flat, as imperfections bake out. Bake until pale golden, 20 to 25 minutes.

Step 4
While the crust is baking, prepare the filling: In a 3-quart saucepan over medium heat, place the butter, sugar, cocoa powder, cream, and garam masala, and as the butter begins to melt, slowly whisk the ingredients together. When small bubbles appear at the edges of the liquid and it is smooth, remove the pan from the heat. Whisk in the vanilla and then the egg.

Step 5
As soon as the crust is baked, remove it from the oven and promptly turn off the oven.

Step 6
Pour into the hot baked crust. Return it to the oven and allow it to set in the residual heat for 15 to 20 minutes, or until it has a firm but slightly jiggly consistency. Transfer to a cooling rack.

Step 7
Make the garnish, if desired: Using an electric mixer, whip the cream and sugar until firm peaks form, about 7 minutes. Refrigerate until ready to serve.

Step 8When cool enough to handle, remove the tart from the pan and serve it warm or cool, with the whipped cream and topped raspberries (if using).